Grilled Vegetable Salad With Goat Cheese
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
42
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 large
Red Bell Pepper1 large
Orange3 small
Zucchini3 small
Squash (yellow summer)1 medium
Eggplant1 medium
Red Onion1 large
Arugula (or 2 smaller bunches)2 tbsps
Balsamic Vinegar1 tbsp
Lemon Juice (fresh)1 cup
Extra-Virgin Olive Oil2 pinches
Salt (preferably coarse)Directions:
1
Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges
2
Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices
3
Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick
4
Peel the onion and cut into 1/4-inch slices
5
Trim the portobello mushroom stem even with the cap so it will lie flat on the grill
6
Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil
7
Set aside
8
Set a cast iron grill pan over high heat and coat with vegetable cooking spray
9
Let it warm up for 3 to 5 minutes (or light your outdoor grill)
10
Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough
11
The peppers do not need any
12
Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks
13
They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture
14
The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact
15
Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained
16
Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned
17
Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper
18
Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice
19
Be sure to reserve any mushroom juices
20
Season the grilled vegetables and mushroom lightly with salt and pepper
21
Line a large round or oval serving platter with the arugula
22
Arrange the grilled vegetables decoratively in bunches around the edge of the platter
23
Pile up the pepper wedges in the center
24
In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil
25
Mix in any reserved mushroom juices
26
Drizzle evenly over the salad
27
Crumble goat cheese on top
28
Serve at room temperature
29
Combine all the ingredients in a small glass jar with a lid
30
Let stand at room temperature at least 15 minutes, preferably 1 hour
31
If not using within several hours, cover and refrigerate for up to a week